Maintain a clean, neat, and well-organized work and buffet area, which may include but is not limited to hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, sneeze guards, and counters. Monitor area to ensure adequate supplies of food, beverage, trays, plates, utensils, napkins, condiments, etc. to serve all guests; replenish buffet items and areas as necessary.